The base of a mornay sauce is the one of mother sauces of French cuisine, béchamel sauce or white sauce. Béchamel sauce is simply a roux (equal parts butter and flour) that is cooked and thickened with milk. Grated cheese is added to the finished béchamel sauce to create a mornay sauce.
Different cheese can be used, however, the traditional version consists of half Gruyére and half Parmesan cheese. Other variations include combinations of Gruyére, Emmental cheese, and white Cheddar.
You can serve mornay sauce with a variety of different dishes. Try spooining it over eggs, vegetables, chicken, or seafood. For a special meal, try using a mornay sauce to enrich an elegant macaroni and cheese recipe.
Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.